Techniques such as high-pressure processing, pulsed electric fields, radio-frequency electric fields, ultraviolet light, and irradiation have been shown to be faster and less disruptive to quality than traditional thermal processing techniques, say researchers.

Food safety concerns and regulation have driven the food industry to explore different methods of killing harmful pathogens while maintaining quality. Heat sterilisation techniques are common. However heat can also lower quality.

Researchers at the US agriculture department are currently investigating several alternative non-thermal processing technologies, including high-pressure processing, pulsed electric fields, radio-frequency electric fields, ultraviolet light, and irradiation.

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